Prep 45 mins
Cook 30 mins
I got this recipe about three years ago from the back of a can of tomatoes (Delmonte, I think), and it's been a hit with my husband -- who isn't a soup fan generally. It's a very easy but good comforting winter soup that also freezes well. Also easy to double recipe.
- 3 cups chicken broth or 3 cups water
- 1 1⁄2 lbs chicken, seasoned (I prefer breasts)
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 package red beans and rice mix
- shredded cheese
- Cook chicken with either Cajun or Mexican seasonings-- sometimes I bake the chicken, and sometimes I saute it.
- (I've also cut up a store-bought rotisserie chicken for this).
- Dice cooked chicken.
- Prepare red beans& rice (I like Zatarrain's) per package directions.
- (it has to cook about 30 min) Meanwhile, combine chicken broth& diced tomatoes; bring to a boil.
- When boiling, add diced chicken.
- Reduce heat and cook about 10 minutes.
- Add prepared beans and rice; heat through.
- Spoon into bowls and top with cheese.
I also made this as my weekly soup for lunches. This soup gets better once it sits. It is a mild flavored soup but when first cooked is pretty bland. Once it sat overnight, the flavors got better. I followed the recipe exactly as written using the chicken broth and Lipton's red beans and rice mix. I topped my serving with Colby Jack cheese. I froze some for future lunches. My youngest really enjoyed this also. This is a very easy soup to make.
I also like to take soup for my lunches when I am working away from the house. I have a big week ahead of me and decided to get a jump on the cooking. When I went to the cupboard, I only had Zatarrain's Cheesy Red Beans and Rice...I decided to go with the other pack of Black Beans and Rice. I also used one can of diced tomatoes with jalapeno and one can of plain diced tomatoes. The soup is very good and will easily see me through this hectic next week.
Every Sunday, I stir up a pot of soup for my weekday lunches. This recipe was this week's chosen soup and I am glad of that! So easy and delicious, I don't have time for a labor-consuming soup all 52 weeks of the year! The only changes I made were to use Zatarrain's Black Bean & Rice Mix (couldn't find the red) and to add half a chopped onion (no special reason for that). I chose the Cajun seasoning for the chicken and this did not turn out hot & spicy at all - could add crushed red pepper for "kick" if you wanted to. Thanks for the keeper soup, NG!